Raspberry Spiked Chocolate Brownies
These Raspberry Spiked Brownies are the ultimate dessert for chocoholics! These brownies are rich and packed full of chocolate and both regular and Thermomix instructions are included
Servings: 20 pieces
Calories: 176kcal
Equipment
- 20 x 20 cm square cake tin
Ingredients
- 200 grams dark chocolate broken into squares
- 250 grams butter
- 1 & ½ cups brown sugar 270 grams
- 4 eggs
- 1 & ⅓ cups plain flour 200 grams
- ¼ teaspoon baking powder
- ⅓ cup cocoa powder 35 grams
- 1 & ½ cups raspberries - fresh or frozen
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper - making sure you leave plant of paper hanging over the edges to help you remove the Raspberry Spiked Chocolate Brownies when cooked.
- Place the chocolate pieces and butter in a small saucepan over low heat and stir until melted and smooth.
- Pour into a bowl and add the sugar and eggs
- Sift the flour, baking powder and cocoa over the chocolate mixture and mix to combine
- Pour your mixture into the prepared tin and top with the raspberries and bake for 45 minutes or until set.
- Once removed from the oven, let the brownies cool completely before slicing into squares. Brownies should be very fudgey in middle.
Thermomix Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper - making sure you leave plant of paper hanging over the edges to help you remove the Raspberry Spiked Chocolate Brownies when cooked.
- Place the chocolate and butter (which has been cubed) into your Thermomix bowl. Cook for 3 minutes, 60 degrees, speed 2 to melt. Cook for a further 1 minute, 60 degrees speed 2 if there are still some solid pieces of chocolate and butter.
- Add the brown sugar, eggs, flour, baking powder and cocoa and mix for 10 seconds, speed 4.
- Scrape down the sides of the Thermomix bowl and mix for a further 10 seconds, speed 4.
- Pour your mixture into the prepared tin and top with the raspberries and bake for 45 minutes or until set.
- Once removed from the oven, let the brownies cool completely before slicing into squares. Brownies should be very fudgey in middle.
Notes
- You can use fresh or frozen raspberries for this recipe.
- The time it takes for the butter and chocolate to melt and combine will vary depending on the temperature of the ingredients. The times specified in this recipe are based on ingredients already at room temperature.
- It's important to let the brownie cool completely in the baking tin before removing and cutting into pieces as it will continue to set whilst cooling.
- You can also use milk chocolate for this recipe however it won't be quite as rich.
- These brownies are freezer friendly.
Nutrition
Serving: 0g | Calories: 176kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 38mg | Potassium: 153mg | Fiber: 2g | Sugar: 19g | Vitamin A: 72IU | Calcium: 46mg | Iron: 2mg